stainless steel kitchenware

Stainless Steel Cooking Utensils: How To Choose?

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Understand, navigate, and choose the most suitable. As usual, we try to give you a lot of information to make the right choice, the one that suits you.

1- Understanding the different types of stainless steel

Is 18/8 stainless steel less good than 18/10 stainless steel? Is it necessary to buy stainless steel 18/10 (pledge quality?) Before answering these questions, it is important to know what stainless steel is.

Stainless steel is an iron alloy to which is added chromium. It is the proportion of chromium that comes first in the title of steel. In the culinary field, it is generally 18%.

Why this proportion? Simply because it offers steel a very high resistance to corrosion. It is chromium (more precisely chromium oxide) that allows the stainless steel to become stainless.

Now that we get Stainless steel kitchenware, we are faced with another problem: the impact resistance. Indeed, with this type of alloy, the steel becomes too hard and particularly brittle. That’s why we add nickel. Although this metal can cringe because it is particularly allergenic, it has a very important function to obtain quality steel. It makes it possible to give ductility to steel, that is to say of flexibility and therefore of resistance. It is how one can obtain particularly robust and durable kitchen utensils.

2- Stainless steel pans and stainless steel pans with integrated bottom: what to choose?

Above all, it is important to note that stainless steel is not an excellent heat conductor. Indeed, as we saw above, stainless steel is an alloy in which iron is associated with other components. Of course, the conductivity of the iron is diminished. That’s why, on quality stainless steel ranges, we can often see a very thick bottom called classic or encapsulated sandwich bottom.

Integrated and multilayered background

We talk about integrated bottom simply when the cookware is designed in one piece.

Several layers of metals are superimposed, pressed and stamped to form a single piece. This is the case of the copper and stainless steel ranges. But also steel utensils composed of alternating stainless steel-aluminum-stainless ranging from 3 to 7 layers.

3- How to choose my stainless steel cookware?

Even if you can cook everything in any stainless steel stove or saucepan, the difference in design will have a real impact on the types of cooking you want to do.

To cook in a classic way

Opt for a sufficiently thick utensil (skirt and bottom) to have a durable product that cooks evenly. In short, a classic range but quality, pro or guarantee 25 years.

To cook on a daily basis, optimizing its long cooking and low temperatures

Choose a high-end product, semi-pro bottom, and very thick skirt. Robust and durable, this type of cookware will also heat up a bit more slowly. On the other hand, it will store the heat optimally, and it will allow continuing cooking over low heat.

It is a perfect design for cooking long, braised or simmered. For fans of low-temperature cooking, this is by far the most appropriate. Of course, this type of kitchenware will also allow you to cook daily, in a classic way.

Kitchen Utensils: Which Materials Are Safe?

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Steel is valid for all uses, wood not to burn and spoil pots, silicone is ideal for oven preparations, while aluminum is used to cook quickly and at high temperatures. Depending on the dish you want to prepare, choose the right utensil and pot to get a better result in complete safety.

Aluminum only for cooks

If you are not a skilled chef, do not use aluminum utensils because the risks of burning dinner are very high. Aluminum is the best conductor of heat and ensures rapid and optimal cooking for any preparation. This is why it is used in the kitchens of the restaurants: even if the aluminum pans have non-stick properties, the food tends to stick and cannot be put in the dishwasher. In addition, it is better not to use aluminum in prolonged contact with acidic foods such as tomatoes, lemon or vinegar, to avoid possible transmission of metal particles to foods.

Pots: thick bottom and stainless steel

Take the centimeter and measure the bottom of your pot, if it is not at least 3 mm high do not use it on the stove over high heat, or use it only to boil the water of the pasta.

Stainless steel utensils are by far the most widely used material for the pots for domestic use, the best is to 18/10 stainless steel that contains 18% chromium and 10% nickel. But steel is not a good conductor of heat, the walls of stainless steel cookware overheat easily and risk burning the food if it comes into contact with the flame. For this reason, many have a thick aluminum base.

Silicone: eye on first use

Practical, colorful, light, dishwasher safe, resistant to low and high temperatures, silicone has entered the kitchen forcefully because of these undoubted qualities. Used especially for baking trays and utensils such as spoons and spatulas is a safe material, provided it is of high quality (platinum silicone) and at first use, it is advisable to wash in the dishwasher and a cooking test with a mixture of flour, oil, and yeast then you’ll throw away. This is to avoid any processing residues that could move on food the first time the mold is used.

Kitchen utensils: which to choose?

Although they are less easy to clean, for cooking you prefer spoons, forks and wooden spatulas rather than plastic. Wood is a natural material that resists high temperatures, while plastic with heat tends to warp and deteriorates easily.

Wood utensils avoid burns, do not damage pots and non-stick coatings, but because of its porosity, wood tends to absorb odors and food so the tools must be washed carefully. In particular, in the case of wooden cutting boards, it is better to use a different one for meat, fish, and vegetables. More practical the spoons and ladles of steel, which must, however, have the handle covered with plastic, to avoid burns.

How To Care For Stainless Steel Dishes

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Stainless steel is one of the safest and quality materials from which modern tableware is made. But for pots, pans, sets of accessories and kitchen appliances to serve for a long time, you should adequately care for stainless steel utensils. This will help small secrets, which is not difficult to learn.

If the question is, what dishes to choose for your kitchen, you can recall several advantages of stainless steel cookware. This strength, hygiene, and beautiful appearance, such dishes do not enter into chemical reactions with food, easy to clean and does not form pores and cracks, where bacteria accumulate. It is this material has now become dominant in any kitchen.

Stainless steel is the best element for cookware, long lasting and good looking. Unlike non-stick cookware, however, it can be difficult to clean if misused. It is essential to learn how to clean your stainless steel the right way to remove the most stubborn stains. It is also possible to prepare them so that the surface does not attack, which will make cleaning easier. Here are some ways to clean and coat the pot.

How to care for Stainless steel dinner set immediately after purchase

  • First, you need to remove all advertising stickers from the dishes, wet them with warm water and remove them manually;
  • Before first use, wash the stainless steel dishes with warm soapy water and dry;
  • Glue remaining from the stickers can be removed with an alcohol-based solvent or with citrus juice;

How to use stainless steel dishes

There are general rules for all types of stainless steel utensils, which are useful to follow during the cooking process so that the utensils last a long time.

  • Do not leave empty dishes on fire. If this happens, let it cool down on its own;
  • The flame of the gas stove must not exceed the diameter of the bottom of the pan (pan);
  • To prevent scale, add salt to food only after boiling water in a saucepan;
  • The white precipitate from hard water can be removed by boiling water and vinegar in a saucepan;
  • All drips of fat and traces of “runaway” milk from the outer surface of the dish must be removed before the next use;

How to wash stainless steel dishes

  • It is recommended to wash the Stainless steel kitchenware sometimes after cooking, in order not to disturb the coating as a result of a sharp temperature difference;
  • If the instruction on the use of dishes allows you to wash in the dishwasher – be sure to soak in soapy water;
  • Do not use metal sponges, abrasives, caustic cleaners and alkaline products containing chlorine and ammonia for cleaning;
  • If scratches come into sight on the surface of the dishes, replace the detergent with a softer one;
  • To remove traces of burnt food, fill the pan with hot soapy water and boil for 5-10 minutes, then remove the contamination with a sponge;
  • After washing any dishes, it is desirable to wipe dry

Stainless Steel, What Do We Call It?

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What we consider stainless steel is an alloy of nickel and manganese chromium.

That stainless steel does not oxidize, it is not true, and depending on its composition it oxidizes more or less, and has different behaviors. To avoid this you have to follow several tips:

The more polished the harder it is, the oxygen

  • Do not scratch the surface with sharp, cutting or hard scouring needles
  • Do not use any chemical product that damages the outer layer
  • avoid contact with other ferrous objects in continuous and with humidity
  • Depending on the composition of the materials they are classified differently.

This stainless steel does not have any chemical component, it is very stable in high temperatures, it can reach 400 degrees without modifying its structure, it does not have pores, it does not pick up flavors or odors, it can be said that it is a very safe material since it does not give off any type of material.

We could say that it is the most used in the industrial kitchen, in work tables, cabinets, shelves, sinks, sinks etc.

For a simple check, we only need to put a magnet and it does not have to be fastened, instead, there is some case that the magnet adheres to this material, that is due to the manufacturing process, friction in the presses, polishers, etc. But in that case it adheres with very little force, it is released very easily

316 stainless steel

Also known as “marine grade” steel, has a 316L variant, this steel has less carbon in its alloy, this makes it less elastic but it gives better weldability and greater resistance to corrosion by salts and humid environments.

In the kitchen, 316 Stainless steel utensils are used mainly in pressure vessels, in other uses, boats, boilers etc. To check this material we would also do it with the magnet and it does not have to be fastened.

Stainless steel 430

It is a material of worse quality than the 304, its soldiers being less resistant and its oxidation capacity is much higher.

Currently and to reduce costs in the products, we find in the market a large quantity of stainless steel machinery and furniture built with this material since it is more economical.

This stainless steel has more ferritic parts and the magnets are attracted

Stainless steel 420

It is used to make cutlery and other Stainless steel dinner sets, to one that is of lower quality material, with a low percentage of carbon, less than 0.5%, it is less resistant to abrasion, being less hard.

A way to know if a covered is made in one or another steel is by means of a magnet, the steel 420 adheres strongly to the magnet,

This simple check with the knives does not work because for a good and durable cut they are made with a martensitic stainless steel, this one is attracted by the magnet.

EVOLUTION OF STAINLESS STEEL IN INDUSTRIAL KITCHENS

Although stainless steel was discovered at the beginning of the twentieth century it was not until a few decades later that it was incorporated into the kitchen, the evolution of steel has been remarkable over the years, today we have many appliances and utensils in our kitchens, in fact in the most important kitchens internationally more than 90% of their pots and pans are made of stainless steel.

Stainless Steel Cutlery for Hotels and Catering

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The presentation and the visual model of stainless steel cutlery for a restaurant’s catering is not the only detail to be taken into account. As a tool, you have the obligation to effectively fulfill the function you perform. At this point, the material from which the cutlery is made will determine its usefulness and, therefore, its profitability.

The 18/10 stainless steel is optimal for producing high-quality cutlery. They are designed to withstand intensive long-term use. In catering, cutlery that wears out slowly each time they pass through the dishwasher is the order of the day. This material, however, gives the cutlery a good resistance and, in addition, respect the Arcoroc crockery without scratching it. This is because they are designed to repeatedly pass through the industrial dishwasher.

Each stage of Steel Bartan manufacturers has rigorous controls that ensure a perfect finish. This indisputable system, together with the strict respect for technical specifications, gives the 18/10 stainless steel cutlery the maximum reliability and durability. In addition, to ensure its strength, its thickness is carefully examined.

Whether in a gourmet restaurant, a cafeteria, or a bistro, guests are sensitive to the style and care of their well-being and comfort. This includes dishes and silverware.

SPECIFIC RULES

Fork

It is always placed to the left since the diner that uses a knife and fork will take it with that hand. It does not matter if the fork is meat or fish, this placement will always be respected. If you put both, it is usual to place the fish outside, since it is used before. Next to them should be the napkin.

They should be perfectly aligned at their base and with the tips always looking at the center of the table, in this way they will give the client a sense of order, balance, and harmony.

The knife

On the opposite side, we find the knives, which are placed to the right of the diner, always placing the edge inwards, looking at the plate.

The Spoon

This, like the knife, we find it to the right of the crockery with the concavity up, but it is completely placed on the outside since it is usually used before.

The dessert cutlery

It is common to place them at the same time the dessert is served and once all the cutlery is removed from the table service. But it is true that there are many occasions in which we can see them from the beginning, it is in this case that they are located in the upper part of the plate.

The spoon will be placed with the handle to the right and the fork to the contrary, with this to the left. If there is also a knife for the dessert, it will be placed in the same direction as the spoon.

Do not hesitate and begin to put a touch of quality and distinction in their tables. Cutlery is one of the most important aspects of the Stainless steel kitchenware and the one that the diner first sees when he takes a seat. Food is not the only thing that matters the presentation also have a great importance.

What are the advantages of stainless steel for its cookware?

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Stainless steel or stainless steel is one of my favorite materials for my cooking utensils. Made from more than 10% chromium, this steel alloy is heat and moisture proof. It reacts very little to corrosion and therefore does not deteriorate into rust thanks to the presence of a passive surface film. It is entirely in line with other common kitchenware materials. But what are the advantages of stainless steel? I make the point with you!

Stainless steel is one of the most natural materials for kitchen utensils. Health issues mainly motivate people who go to this material.

Indeed, some materials react under the effect of heat and release toxic elements that propagate in the food. This is not the case for stainless steel that is not subject to high-temperature oxidation. It does not disintegrate in contact with the various elements that surround it. It is therefore unlikely to be ingested over time.

Stainless steel requires little fat

Stainless steel kitchenware also has some advantages regarding cooking. It allows to make leather meat and poultry without fat, and it is a real advantage for those who prefer a balanced diet. Be careful, cooking without fat in a stove or a stainless steel pot is not suitable for all ingredients. It will be necessary to find the good recipes where the elements would not stick to the material during the cooking.

Then, the thermal conductivity of stainless steel may be lower compared to other irons. However, it requires less energy to cook, but to make considerable energy savings, it is necessary to apply some eco-responsible tricks like those you will find on this publication.

Also, cooking with stainless steel cookware is more economical. Indeed, this material already costs less to purchase. Also, it allows you to save energy, and as it has a long life, you will not need to change frequently kitchen equipment.

Stainless steel is easy to maintain

Maintenance is another plus point of stainless steel. Moreover, it is better to turn to utensils that can easily be kept every day when cooking daily. Thus, use a stainless sponge to avoid scratching the material. Stainless steel is also scratched with difficulty, but it retains all its strength even if it is scratched unlike some materials like Teflon that becomes toxic by being damaged.

In any case, the only maintenance to be done is to remove food residues stuck to the utensil. And the stainless steel cleans very quickly since it is enough to pass under the water for everything to take off. You will have to do this after each use, and that’s it.

If you have never cooked in Stainless steel utensils, here are some tips that will help you. You can grill meat, vegetables without fat. But there is something to know: the test of the drop of water. This test shows if your stove is at the right temperature. First, heat your oven on high heat, then add a few drops of water. If the tears of water roll on the surface of the pan (Leidenfrost effect) then it is at a suitable temperature. Lower the heat in half and add your food. If the drops of water evaporate and sizzle, wait a little longer, your stove is not hot enough.

How to Choose The Most Suitable Cookware For Your Needs?

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Teflon, stainless steel, nonstick, ceramic: the world of cookware may seem nebulous for the uninitiated! If choosing cookware can seem trivial, so is the flavor of your dishes and your everyday behind the stove! This little guide should help you to see more clearly to make an informed choice.

Should we prefer a pan with nonstick coating, or prefer Stainless steel utensils to release the juices? Can we cook without fat? What maintenance later? So many questions that must be interrogated before going on the purchase, so that the investment does not become a constraint and fully meets your expectations.

Nonstick: a cook’s dream that goes up in smoke

Many (future) buyers think that a pan or nonstick pan will be less burdensome to use and maintain than another model. The food does not hang, and also, we cook more healthily since we do not need to add fat!

For a while, Teflon stoves and pans were on a roll. It is true that they did their job well, nothing resisted them! Only, heated to the too high temperature, the experts realized that Teflon released harmful fumes and therefore very toxic to health.

The fault with PTFE, the famous “magic” non-stick coating, and PFOA, a chemical glue that is used to fix the Teflon to the pan.

You will understand, the magic pan that does not adhere and does not require Continue reading →

What is it – Safe Cooking Utensils?

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Is there safe cooking utensils? What should you cook your culinary masterpieces, and what pans and pans should be avoided?

Have you ever thought about the fact that the usefulness and nutritional value of food are not only in the food itself but also in where and how it was cooked?

Dangerous cooking utensils

It turns out to choose natural and healthy food to eat entirely – this is not all. Often they have to cook and regardless of the type of preparation, some dishes start to release harmful synthetic substances in food while Stainless steel utensils don’t.

Here are the types of dishes with which your food should not come into contact:

Aluminum Cookware

It’s hard not to guess, but it contains Aluminum, a metal that is not naturally present in our body. But living, since we live now, using anti-perspiring deodorants (the main active ingredient in which is Aluminum), foil and aluminum utensils, we accumulate and postpone even small deposits of Aluminum in our body.

Scientists conclude that this particular metal is one of the reasons for the development of Alzheimer’s disease, and also goes “side by side” with injuries of the nervous system, musculoskeletal system, and cancer.

Cookware with non-stick coating

Surprise-surprise! How far are we ready to go to make our lives easier and more comfortable, sometimes even endangering our health?

And this acid should be blamed for problems with fertility, the thyroid gland and the level of cholesterol in the blood.

The most common brand of the non-stick coating is Teflon. Any cookware that will be signed, like Teflon – automatically contains these toxic substances.

Safe Cookware for cooking

This cookware, which has a relatively low risk of leaking toxic metals into food and then into our body. And all the safe options, one way or another, have been used for many years, by us, by people!

Dishes made of cast iron

There is hardly anyone who cannot remember his grandmother and her specialties cooked just on a cast-iron frying pan! For me, this fried potato is on the fat!

And for me, it became a significant discovery that our ancestors, who cooked on cast iron, did not suffer from anemia and lack of iron because they received it from their dishes! Yes, cast iron produces a small amount of Iron every time you cook food in it, and it’s even good. If you suffer from any disease associated with excessive accumulation of Iron in your body – then cast iron for you will be a bad idea.

Cast-iron dishes in centuries! It is eternal.

Just do not forget that it must be carefully oiled once in a while. To do this, apply it to a stable fat (melted or coconut oil) and put in a preheated oven for an hour. This will reduce the chances that food will stick to it.

Although you should understand from the very beginning that the cast iron ware does not have a non-stick coating and you cannot cook it without using fat. Do not soak your cast-iron dishes in water and carefully wipe it after you have washed it. I do not recommend using dishwashing detergent and Continue reading →

The Main Advantages of Stainless Steel Cookware

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Why buy Stainless steel cookware, such as pots and pans? The reasons are many, and all valid, which explains the popularity of this type of kitchen equipment despite their above-average price. Here are four of the main advantages offered by this kind of crockery:

  1. Duration

Under the useful life, very merely stainless steel is incomparable to all other materials used for the manufacture of pots and pans: the wear is almost invisible on stainless steel surfaces, even when they are regularly rubbed and washed as its normal for some pots. And in the same way, the action of fats, of heat, of liquids, which have such deleterious effects on the surface of the containers of other materials, is almost invisible here. A purchase of a stainless steel cookware battery is a purchase for the whole life.

  1. Surface

There are no frying pans with a harder, smoother surface, and no porosity than those made of stainless steel. The fact that they are quiet is useful to the cook because it allows for cooking them thoroughly and uniformly, without having to worry that the food will stick to the bottom; and the absence of porosity Continue reading →

Why You Need Stainless Steel Kitchenware?

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Nowadays, stainless steel has become an essential part of modern life and cuisine. Not only is it ideal for the production and storage of food as it does not change the taste of these, but it has also become the ideal material thanks to its resistance to corrosion. That is why, thanks to the stainless steel cookware manufacturers, these products have become more useful, safe and beautiful. They have made stainless steel less harmful to our health by facilitating its use on a regular basis.

Easy to maintain and clean

  • Stainless steel items are very easy to maintain. You can keep its shine intact if you clean them with lukewarm water and dishwashers on a regular basis.
  • Compared to other materials, stainless steel needs much less cleaning time.
  • The stainless steel utensils are light and easy to maneuver. They are hard and resistant to scratches and stains. They last for much longer.
  • If you put them in the refrigerator, do not corrode.
  • Stainless steel utensils have the ability to fight off germs and bacteria due to their non-porous nature. This property makes them easier to disinfect and clean.

Wide range of designs

  • Nowadays, you can get stainless steel cookware with incredible designs that will help you improve the appearance of your kitchen.
  • In stores, you can get different models of stainless steel pots and pans. This wide range makes it easier for buyers to find products according to their culinary needs.

Durability

  • Steel is a material resistant to corrosion.
  • As we already mentioned, the durability of stainless steel items is one of the main reasons why most housewives love using this material.
  • If your items are made of stainless steel, you will not have to worry about buying new pots or pans; you can use them for a long time without fear of being damaged.
  • Cooking was never so easy
  • The kitchen utensils made of steel are easy to use.
  • Thanks to the fact that steel is a good conductor of heat, you will have a better fire distribution when cooking.
  • On the other hand, most of these modern goods come with tightly fitting lids so that heat loss during cooking can be prevented.
  • In addition, you can keep your meals warm while you serve them.
  • You only need little oil to cook.

Continue reading →